This is part one of a collection of recipes of pasta sauces you can make while the water boils and the pasta cooks. All in all, each recipe takes about 30 minutes from prep to putting it on the table. They mainly use ingredients that you normally have in the kitchen or are easy to find in an American grocery store. Since the sauces are all very simple, they work best if you use quality ingredients. Good olive oil and good canned tomatoes make a big difference.

All the recipes are sufficient for one pound of pasta, or approximately 4-5 servings. Serve with a salad or other vegetable, maybe some fresh bread, and you have a delicious meal that is easy and quick enough for the busiest days of the week. We've tested these recipes on ourselves, and over the years on the young and old members of Angelo's large Italian family and Julie's small mid-western one, so we are confident you'll find things here to please even the pickiest eaters. We do recommend topping with "real" parmesan or grana padana, unless the recipe says otherwise.

Feel free to experiment and let us know how it turns out so we can add your improvements to the collection!

Hope this collection helps to make the daily dinner decisions easier and adds some new flavors to your family's life!

Heat the olive oil in a saute pan over medium heat and add the garlic. Cook the garlic to allow it to release its flavor, but do not let it brown - approximately 1-2 minutes. Add the zucchini, season with salt and pepper to taste, and stir to coat. Turn the heat down and allow the zucchini to saute slowly. It should become slightly browned on the edges, but not crisp. When the pasta has finished cooking, drain, and return it to the pot. Over very low heat, immediately add the cooked zucchini mixture, and toss with the whipped eggs. The key to this recipe is to ensure the zucchini and eggs are added to the hot pasta, so the eggs cook and thicken, coating the noodles. Add a generous amount of grated parmesan cheese and mix. Adjust the seasonings if needed.

Pasta "Puttanesca"
This flavorful sauce originated with Italy's practioners of "the oldest profession" who, although legal, were restricted from daily shopping. So, unlike good Italian housewives, they had to use canned and preserved ingredients for most of their meals. Of course, that also makes this sauce very convenient for those busiest days - just keep these ingredient in the pantry and you have a great dinner in no time!

1 small can of sliced black olives

2-3 tbs capers

2 cloves garlic finely chopped

2 tbs olive oil, or enough to coat the bottom of a medium saute pan

1 small can (14oz) of diced or crushed tomatoes

1-2 anchovy filets (optional)

Works well with any kind of pasta

Heat the olive oil in a medium saute pan over medium heat. Add the garlic and cook slowly, allowing the garlic to release its flavor, but not burn. If you are using the anchovies, add the filets at this point, allowing them to cook in the oil until they almost melt. Add the olives and capers, and cook together for approximately 2-3 minutes. If you prefer, you can crush the capers and olives to make a smoother sauce. Add the tomatoes and cook over low heat until the pasta is ready. For an extra touch, top with fresh chopped Italian (flat) parsley.

Mushroom Sauce
Experiment with different kinds of mushrooms for added variety

1-1/2 pound white mushrooms, sliced thin

Olive oil sufficient to coat the bottom of a large saute pan

2cloves of garlic, finely chopped

1 cup dry white wine

2 tbs butter

3 tbs chopped fresh Italian (flat) parsley

Salt and pepper to taste

Works with any pasta, including frozen ravioli and tortellini

Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute over medium heat. When the garlic begins to color, add the sliced mushrooms and saute over high heat until lightly colored. Add the wine, and cook until the liquid is reduced by half, stirring constantly. Lower the heat, add the parsley and cook one minute longer. Just before adding to the cooked pasta, swirl in the butter to thicken.

****For a special treat, drizzle with truffle oil just before serving!****

Variation: Using dried mushrooms really boosts the flavor! If you use dried mushrooms in this variation, reduce the fresh mushrooms accordingly. The recipe works best with about half fresh and half dried mushrooms.

Heat the white wine in a small sauce pan, but do not allow it to boil. Add the dried mushrooms. Remove from heat and cover, allowing the mushrooms to steep in the wine. After about 10 minutes, strain the mushrooms, reserving the liquid. Chop the mushrooms roughly, and add to the recipe above at the time the fresh mushrooms are added. When the mushrooms are cooked as in the recipe above, add the mushroom liquid, pouring carefully to ensure no grit from the mushrooms is added to the mushroom mix. Continue with the recipe above.

Vodka Sauce
Makes for an elegant, but simple dish.

1 large can tomato puree or crushed tomatoes, or one dinner portion of tomato sauce

1/4 cup butter

4 oz pancetta or bacon, diced

1/3 cup vodka

1/2 cup whipping cream

Salt and pepper to taste

Works best with short pasta like penne or rigatoni

Melt the butter in a large skillet and add the pancetta or bacon until lightly colored. Add the vodka and stir until it has evaporated. Stir in the tomato puree/sauce and cream. Simmer uncovered on low heat until the pasta is about one minute short of done. Drain the pasta and add it to the skillet with the sauce. Mix and allow to absorb the sauce.

Angelo a Penn State Grad, has had the great fortune of seeing the world with the US Army over the past 25 years. He currently lives in Rome, Italy where he spends the day contemplating making and eating food.